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The best afterschool snack to ever exist! Homemade Vanilla Pudding from scratch is so easy to make in just one pan!
Here is a recipe for plain and simple homemade vanilla pudding.ย Itโs great on its own in two cute little cups or tucked into a graham cracker crust with whipped cream on top.
My venture into homemade vanilla pudding actually began with a recipe for chocolate pudding. I followed a recipe from the Joy of Cooking and did everything it said to do, in the exact order. The recipe is absolutely perfect! However, I made it again, and took a few liberties and skimmed the recipe before cooking. I had lumps in my pudding, and it was the worst!
What makes this the Best Vanilla Pudding Recipe
After making lazy pudding recipes for years and having mixed results, I have finally perfected the best method that always works. Itโs a smaller batch recipe, so you can make just a few servings for a snack or for making a small batch banana pudding in cups.
Homemade Vanilla Pudding ingredients
- Sugar. Regular granulated white sugar (1/2 cup) is whisked into the milk and cream until fully dissolved.
- Cornstarch. This is our only thickening agent in this vanilla pudding recipe! Cornstarch must be whisked into cold ingredients! If you do not do this and mix it into warm ingredient, it will clump! It is imperative that you whisk the cornstarch fully into the cold milk and cream before attempting to cook this pudding on the stove.
- Salt. Please donโt skip the pinch of salt because it balances the sweet flavors.
- Milk. You can technically use any type of milk for this recipe, but I really recommend whole milk. You need 1 1/4 cups of milk.
- Heavy Cream. A small amount of heavy cream (1/2 cup) makes this pudding extra rich and creamy. If you want to replace this with extra milk (same amount), you can, but expect a slightly thinner pudding.
- Vanilla. One teaspoon of vanilla extract is a lot for just a few servings of pudding, but thatโs what makes it so delicious! You can use the same amount of vanilla bean paste.
- Butter. Stirring in butter after the pudding has thickened adds creaminess to the pudding, but also: adding fat stops the cooking process. This is similar to when we stir in butter to a finished risotto so that the rice stops cooking. One tablespoon of butter wonโt change the color of the pudding to yellow, so please do not skip!
How to make Homemade Vanilla Pudding
In a medium bowl, add the sugar, cornstarch and salt. Stir lightly with a whisk to blend.
Then, slowly pour in half of the cream (1/4 cup), and whisk vigorously to dissolve the sugar and cornstarch. Add the remaining cream slowly, still whisking. Next, slowly add the milk while whisking.
Pour the milk and cream mixture into a saucepan and turn the stove onto medium. Bring the pudding to a simmer while constantly stirring with a spatula that allows you to thoroughly scrape all edges, sides and bottom of the pan during cooking. (If you donโt stir constantly, your pudding can have lumps. Itโs fine if some form, just strain before adding the vanilla and butter.
Once the pudding starts to gently simmer, turn the heat to low and cook another 1 minute. Turn off the heat, and then stir in the butter and vanilla. Pour the mixture into small cups, cover with plastic wrap and refrigerate at least 4 hours before serving. If you donโt like a pudding skin, press the plastic wrap directly on the surface of the pudding before chilling.
Homemade vanilla pudding tips:
I made a little mistake, and forgot to whisk the dry ingredients fully into the liquid before turning the heat on the stove. Iโm always in a rush! I just whisked it all together while the pan warmed up from the flame underneathโฆand I thought it would be okay!
Well, it definitely isnโt okay when you donโt follow recipe instructions. If cornstarch isnโt fully dissolved and whisked into COLD liquid before being brought to a simmer, it forms little lumps. Clear little lumps that will permeate the entire pudding!
While I could let myself be filled with disappointment, I think itโs an awesome lesson in cooking. So, from here on out, I pause and fully whisk the cornstarch into the cold liquids BEFORE I even turn the heat on. And I have nothing but perfect pudding, every time.
I even have a photo for you above of this whisking process, because it is seriously so important! Donโt skip it or be in a rush. Thereโs really only one way to make homemade vanilla pudding.
I hope you never have lumpy pudding ever in your life! Just remember my mistake, and youโll never make it!
What can I make with this Recipe for Vanilla Pudding?
- You can make a small batch ofย mini banana pudding trifles. This is my favorite thing to do!
- You can make myย Boston cream Pie Cupcakes.
- A vanilla version ofย Dirt Pudding Recipeย is great for kids who donโt love chocolate.
How to store this Recipe for Homemade Vanilla Pudding
Store this vanilla pudding with a piece of plastic wrap pressed directly on the surface of the pudding. If you donโt do this, a skin will form on top of the pudding. Itโs ok, some people love that part, but I always press my plastic wrap completely flat on top.
FAQs for this Easy Homemade Vanilla Pudding
Pudding is a sweet milk mixture thickened with cornstarch, while custard contains eggs (or egg yolks only) for extra richness. The eggs are tempered (gently stirred to hot liquids a small amount at a time) once the mixture is already thickened. Also, pudding is typically made with milk as the base, while custard is made with heavy cream as the base. My recipe for vanilla pudding contains a small amount of heavy cream to mimc the richness of custard, which is why I love it so much! Itโs optional, though, and you can make this recipe with all milk instead.
Once the cooking process is over and the pudding is completely cool (about 4 hours in the fridge), the pudding will not get any thicker. That is why itโs important to cook it until it thickens on the stove top. You can test it by dipping a spoon in the custard, and running your finger along the back of the spoon. (Careful, it will be hot!) If the line holds in the mixture, itโs thick enough and will thicken further as it cools. If the mixture runs off the spoon and the line doesnโt hold, continue cooking. This is a similar method to making homemade ice cream.
It probably wasnโt cooked long enough on the stove top. Once pudding is cooked and cooled, it will not get any thicker. Next time, make sure the mixture thickens on the stovetop. Test it by dipping a spoon in and running your finger along the back of the spoon. If the line holds in the mixture, itโs thick enough and will thicken further as it cools. If the mixture runs off the spoon and the line doesnโt hold, continue cooking.
Homemade Vanilla Pudding
Homemade vanilla pudding from scratch.
Ingredients
- 1 1/4 cups milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon butter
Instructions
- In a medium glass bowl, add the sugar, cornstarch and salt. Stir lightly with a whisk to blend.
- Then, slowly pour in 1/4 cup of the cream and whisk vigorously to dissolve the sugar and cornstarch. Add the last of the cream slowly, still whisking.
- Add the milk slowly and whisk very well to ensure all the dry ingredients are dissolved.
- Pour the milk and cream mixture into a saucepan and turn the stove onto medium. Bring the pudding to a simmer while constantly stirring with a wooden spoon. Be sure to scrape the sides and bottom of the saucepan during cooking.
- Once the pudding starts to gently simmer, turn the heat to low and cook another 1 minute. Turn off the heat, and then stir in the butter and vanilla.
- Pour the mixture into small cups, cover with plastic wrap and refrigerate at least 4 hours before serving. If you donโt like a pudding skin, press the plastic wrap directly on the surface of the pudding before chilling.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 560Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 95mgSodium: 267mgCarbohydrates: 67gFiber: 0gSugar: 60gProtein: 7g
We really like pudding. This looks delicious โ especially the addition of cream. :D
Fellow Texan popping in to say hi! This looks great! I love puddingโso simple and good!
Thanks for leaving a comment on my blog! Iโm so glad to have found yoursโฆdelightful! This pudding looks delicious โ I love, love homemade pudding. So simple and delicious.
This is fantastic Christina, I have never made my own pudding from scratch before. Now I can try something new, hooray!
I made this pudding yesterday and it would not set up. What went wrong? I followed the recipe exactly.
Hi Lynn,
Thanks for writing.
Did you use 2 full tablespoons of cornstarch? Did you let the pudding come to a full simmer? The thing about cornstarch is that it needs to be dissolved in a cold liquid and then brought to a boil to reach its thickening capacity.
Christina
I made this recipe out of your cookbook and it includes an egg yolk โ does its absence change the final product much? Seems simpler without it!
I love vanilla pudding, thanks for this recipe and the one for crock pot creme brulee. I am going to try both of them this weekend. Can I add rice to this since my husband loves rice pudding with raisins? Thanks again
Sharon
Made this pudding yesterday, served it today. YUM! Perfect as is (but I served it with whipped cream โ some fresh berries would also be nice).